I'm sure it's been said many times many ways, but I am glass brewing
or grandfather brewing
(in Andy's parlance, borrowed I believe from MarahalN) this Meng Ding Gan Lu. I have been finding the tea, frankly, a little boring lately and wish I had ordered something else besides the Meng Ding. I love the look of the dry leaves (clix for pix
), they remind me of pencil shavings; but the tea has been only good, not wonderful.
So, talking in the IM with Wesli today, he set me off just tossing some dry leaves into my new Pavina double-walled glass, adding a little < 160° water and BANG, great tea, easy to make, and no thinking behind it. I really think it tastes better this way! More of that cashew flavor I enjoy so much in Long Jing. I've done 3 infusions over 3 to 4 hours and I'm sure it will do at least one more, maybe 2 more.